I’m not a very experienced potatoes au gratin cook. I’m not an experienced potatoes cook for that matter. I cook rice dishes much more often than potatoes. But I needed this dish to complement my pork roast. I tried this recipe that looked pretty good. It came out beautiful. No leftovers. Credits go to a posting by Martha Holmberg at fine cooking. But I changed it a bit. Mine is less watery and the potatoes go directly in the oven. Here’s my version.

How to make: Choose small size potatoes. Peel them and cut them as you can see in the photo. Arrange them in a pan, partially overlapping. Add salt and pepper. Pour heavy cream on top. Enough to see that the bottom is all covered generously but not so much that the potatoes are swimming in it. Add garlic and quite a bit of nutmeg. Nutmeg is great in this recipe. Err on putting more. Sprinkle cheese on top and cook in pre-heated 400 F or 200 C oven for about an hour or until the potatoes acquire the look in the photo 🙂

We made this for Easter Dinner using the gruyere and it was the favored part of the meal. Everyone wanted to know where I learned to make this. All amazed at how easy it was! Thanks for posting. This was a perfect potato dish for us as it was simple yet different.